Roasted Vegetable Meatloaf with Mustard Mashed Potatoes

Ingredients

• 0.3 cup cooking wine dry red
• 2 large eggs 
• 1 cup basil fresh thinly sliced
• 1 tablespoon marjoram fresh chopped
• 2 tablespoons rosemary fresh divided chopped
• 2 pounds ground beef chuck 20% ( fat)
• 0.5 teaspoon ground pepper black
• 1 cup catsup divided
• 6 servings mustard potatoes mashed
• 2 tablespoons olive oil 
• 1.5 cups panko bread crumbs (Japanese breadcrumbs)
• 3  bell peppers diced red
• 2 medium size onions diced red
• 0.5 teaspoon pepper dried red crushed
• 1.5 teaspoons salt 
• 8 ounces coarsely whole-milk mozzarella cheese grated
• 3 small zucchini diced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• loaf pan
• wooden spoon

Directions

1. Preheat oven to 450°F.
2. Combine zucchini, peppers, and onions in medium bowl.
3. Add oil and 1 tablespoon rosemary; toss to coat.
4. Spread evenly on rimmed baking sheet; sprinkle with salt and pepper. Roast until vegetables are tender, about 25 minutes.
5. Remove from oven; cool.
6. Preheat oven to 375°F.
7. Mix ground beef, mozzarella, panko, basil, marjoram, 1 1/2 teaspoons salt, 1/2 teaspoon pepper, dried crushed pepper, 1 tablespoon rosemary, and 1 cup roasted vegetables in large bowl.
8. Whisk 1/2 cup ketchup, eggs, and wine in medium bowl.
9. Add to beef mixture; stir with wooden spoon until well incorporated; spoon into 9x5x3-inch loaf pan, forming rounded top.
10. Spoon 1/2 cup ketchup over top of loaf.
11. Bake meatloaf until cooked through, juices run clear, and top is browned, about 1 hour 10 minutes.
12. Remove pan from oven; let meatloaf rest 20 minutes.
13. Rewarm remaining vegetable mixture in large nonstick skillet. Turn meatloaf out; cut into 1-inch-thick slices. Top with warm roasted vegetable mixture; serve with mashed potatoes.
14. *Flaky panko crumbs are the best substitute for fresh breadcrumbs in almost anything, including meatloaf. Look for them in the Asian foods section of the supermarket and at Asian markets.